Name: Spiced beef and coconut cream soup with rice
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1/2 brown onion (100g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 fresh small red chilli, chopped finely; 6 centimetre piece fresh ginger (30g), sliced thinly; 3 teaspoon tamarind purée; 1 1/2 teaspoon ground turmeric; 1 1/2 teaspoon ground ginger; 450 gram beef chuck steak, cut into 4cm pieces; 2 cup (500ml) canned coconut milk; 2 cup (500ml) water; 1 cinnamon stick; 4 cardamom pods; 1/3 cup (25g) moist coconut flakes; 100 gram green beans, chopped coarsely; 2 cup (300g) cooked long-grain white rice; 1/3 cup fresh coriander leaves

Ingredients

1 tablespoon vegetable oil

1/2 brown onion (100g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 fresh small red chilli, chopped finely

6 centimetre piece fresh ginger (30g), sliced thinly

3 teaspoon tamarind purée

1 1/2 teaspoon ground turmeric

1 1/2 teaspoon ground ginger

450 gram beef chuck steak, cut into 4cm pieces

2 cup (500ml) canned coconut milk

2 cup (500ml) water

1 cinnamon stick

4 cardamom pods

1/3 cup (25g) moist coconut flakes

100 gram green beans, chopped coarsely

2 cup (300g) cooked long-grain white rice

1/3 cup fresh coriander leaves

Method

1.Heat oil in a large saucepan over medium heat; cook onion, celery, garlic, chillies, ginger, tamarind and ground spices, stirring, 5 minutes or until vegetables are softened.

2.Increase heat, add beef; cook, stirring, until browned. Add coconut milk, the water, cinnamon and cardamom; bring to the boil. Reduce heat; simmer, covered, for 1½ hours or until beef is very tender.

3.Meanwhile, toast coconut in a small dry frying pan until browned lightly. Remove from pan.

4.Remove beef, cinnamon and cardamom from soup. Shred beef; return to soup with beans. Simmer 5 minutes or until beans are tender.

5.Add rice to soup; stir soup over medium heat until hot. Season to taste.

6.Serve soup sprinkled with coriander leaves and toasted coconut.

You need to cook ⅔ cup (130g) raw rice to get the amount of cooked rice used here. You could also use microwavable rice now available in most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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